Dunnigan liked that it was “independent” of typical recipes. “Original,” echoed McClash. And it looks good, said Meilner, although the judges were first worried it might be “too hot” for their tastes.

No to worry though, the fresh mullet, broiled and combined with onion, celery, garlic, cream cheese, sour cream and bread crumbs, stuffed into halved jalapeno shells — sans the hot seeds — was topped with shredded cheese, and the flavor was cool, the look colorful and the taste delicious.

While the mullet seemed plentiful in the fall, the contest entries this year were slim. And Mahoney said she had trouble this year finding fresh mullet, while last year’s crab cookoff brought complaints that crabs were hard to find.

Next year, we hope for a good harvest, better weather, and plenty of entries.

Mahoney received her certificate at center stage at the festival, along with a check for $100 from The Islander.